What is the functional difference between high gluten flour and bread
flour? Are they interchangeable?

Also, has anyone used their cocoas, specifically the double-dutched
cocoa, and the Bensdorp dutch process cocoa? Thoughts?

I'm pretty sure I can get most of their more "mundane" flours locally at
stores with high turnover; by mundane, I mean AP, bread, and WW flours.
Doubting I'll have much luck with pumpernickel, rye and whole wheat
pastry flour, but I can buy those at the local natural foods co-op
(non-KA branded,though) which also has high product turnover.

I've become a bake-o-maniac! I need a 12-step program for bake-o-holics!

TammyM